Paella Valenciana

Name: Paella Valenciana
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 1 bay leaf; 4 servings Freshly ground black pepper, to taste; 170 grams chicken breast, cut in chunks; 567 grams chicken stock; 4 garlic cloves, minced; 1 green pepper, cut in strips; 170 grams cooked green peas; 113 grams grouper fillet, cut into chunks; 1 lemon, cut into wedges; 6 littleneck clams; 6 mussels; 113 grams extra-virgin olive oil; 1 onion, julienned; 6 pimento (roasted pepper) strips; 113 grams pork loin, cut in chunks; 1 pinch Pinch saffron; 1 teaspoon salt; 113 grams scallops; 170 grams peeled and deveined medium shrimp; 113 grams squid rings; 1 tomato peeled, seeded, and chopped; 6 white asparagus spears; 227 grams white wine; 283 grams uncooked Valencia or other short grain rice

The recipe Paella Valencianan is ready in around 1 hour and 15 minutes and is definitely a tremendous gluten free, dairy free, and primal option for lovers of European food. This recipe serves 4. This main course has 632 calories, 47g of protein, and 34g of fat per serving. A mixture of tomato, pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the saffron you could follow this main course with the Creamy saffron yogurt as a dessert.

Instructions

Preheat oven to 350 degrees F. In a paella pan, heat the olive oil and saute the pork and chicken until it is golden. Then, add garlic, bay leaf, onion, and green pepper.

Ingredients you will need

Green Pepper

Olive Oil

Bay Leaves

Whole Chicken

Garlic

Onion

Pork

Equipment you will use

Oven

Frying Pan

Saute until onions are transparent.

Ingredients you will need

Onion

Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes. Then, add rice and chicken stock and bring to a boil. Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes.

Ingredients you will need

Chicken Stock

White Wine

Saffron

Seafood

Pepper

Tomato

Rice

Salt

Equipment you will use

Oven

Garnish with peas, pimentos, asparagus, and lemon wedges.

Ingredients you will need

Lemon Wedge

Asparagus

Pimiento

Peas

Equipment

Oven

Frying Pan

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Tridente Tridente Tempranillo. It has 4.2 out of 5 stars and a bottle costs about 18 dollars.

Tridente Tridente Tempranillo

15 months in barrel, 8 months bottle age. Produced from ancient vaso trained vineyards up to 110 years old, fermented in stainless steel tanks, and then aged 15 months in French Oak Barrels. This deep purple wines has notes of toasty oak, graphite and balsamic. The flavors are densely fruit with creme de cassis persisting through the lingering finish.